Rice Pudding

1 cup basmati or jasmine rice

2 quarts whole milk

10 ounces granulated sugar

4 egg yolks

2 whole eggs

1 cup heavy cream

1 teaspoon vanilla extract

Combine the rice, milk and sugar in a saucepan. Bring the mixture to a boil and then reduce the heat to medium. Simmer, stirring frequently, until the rice is tender and most of the liquid has been absorbed.

While the rice is cooking, combine the eggs and cream in a medium mixing bowl.

When the rice is ready, add a small amount of the rice mixture into the eggs and cream, whisking continuously, and then add all back into the saucepan. Cook for only 1 or 2 minutes. The mixture should be thickened but don't overcook the eggs.

Pour the finished pudding into a bowl or individual serving dishes, cover with plastic wrap so that it touches the surface of the pudding and chill. Serve with dried or fresh fruit and toasted nuts.

Serves eight.

Rob and Allison Levitt, Mado, Chicago